ROSEY PRAWNS

500g green prawns
2 Tbs lemon or lime juice
1/4 cup olive oil
6 shallots, chopped
1 Tbs chopped parsley
2 or more cloves garlic, crushed
400g can tomatoes
1 Tbs tomato paste
1/2 tsp sugar
60g butter
1/4 cup dry white wine

Shell and clean the prawns, leaving tail intact.  Sprinkle with
lemon juice.  Heat oil in a large pan, stir in shallots, parsley
and garlic.  Cook for 30 seconds.  Then stir in mashed, undrained
tomatoes, tomato paste and sugar.  Bring to the boil, then simmer
gently for 15 minutes or until sauce thickens.  Heat butter in
separate pan, stir in prawns and cook over medium heat until the
prawns turn pink.  Add prawns to tomato sauce, add wine and mix
well.  Serve in bowls with crusty bread.